Spices, Seasonings & Herbs

Spices blend for Fried Savouries

Jalpur's unique home made recipe for making authentic pickles.

Spice blend for chickpeas.

Black salt is a kiin-fired rock salt used in south Asia with a sulphurous, pungent smell. It is also known as 'Himalayan Black Salt'.

Ground Neem leave powder.    

Ginger Powder (Zingiber officinale) comes from the dried root, or rhizome, of the ginger plant. The root has tan skin, ivory to golden flesh and a peppery, slightly sweet flavor.

Cinnamon is made by cutting the stems of cinnamon trees. The inner bark is then extracted and the woody parts removed. When it dries, it forms strips that curl into rolls,...

Spices blend for roasted aubergine curry.

Curry Leaf Powder [Ground Curry Leaves] is made from grinding down curry leaves into a fine green powder, adds the distinct delicate flavour and aroma of curry leaf wherever it is used. 

 The small greyish seeds are known by many names including Carom Seeds, Ajwain, Bishops Weed & Celery Seeds. Carom Seeds have a taste similar to thyme and are popular in indian savoury...

Black Pepper Powder is also known as kali mirch powder or kali miri powder. Black pepper comes from the pepper plant. It is a smooth woody vine that grow up to 33 feet in hot and humid tropical...

A blend of salt, spices and Peri-Peri (African Bird's Eye Chilli).